It’s strawberry season! (And cherry season, and peach season…)
So I made this wonderful tres leches cake. I didn’t have a 9×13 pan, so I used a 9inch round and an 8inch round. The cakes turned out great, but a wee less soaked than I’d like.
Only modifications:
– No sugar in the whipped cream topping
– Added a pinch of nutmeg and a teaspoon of cinnamon
We had a bunch of leftover bread at work a couple weeks ago… I took it home and froze it. So when I had two almost disgustingly ripe bananas last night — bread pudding! Woo!
Preheat the oven to 350F
Custard mixture:
2 cups milk
3/4 cup sugar
1 tbsp vanilla
4 eggs
Bread:
Slice (into 1/2in-ish cubes) enough bread to fill (but not heaping) a 9in pie dish
Toast briefly if your bread came out of the freezer (Since it’s probably a little soggy…)
Chocolate:
3/4 c semi sweet chocolate chips
Assembly:
Dunk all the bread in the custard, then fish pieces out to make one layer in the pie dish. Sprinkle chocolate chips. Slice the bananas and make a layer of banana (use up all the banana). Then another layer of bread (which should finish all the bread), then sprinkle the remaining chocolate chips over and bake!
Bake until set and slightly browned. Or an internal temp of ~160F.
The little pockets of custard near the surface took longer to cook for me, so most of it got to 180F before those hit a food-safe temperature.